Private Dining

ki offers three exclusive private dining rooms that can accommodate groups of up to 32 for a seated dinner and 40 for a standing cocktail reception. Featuring an array of shared concept menus and one of the largest sake lists in Canada, private dining guests are given a unique experience.

Sake

Sake is Japan's national beverage. In its purest form, sake is made from two ingredients: rice + water. The marriage of these two basic ingredients produces some of the most distinguished and elegant beverages in the world

Sake

Key Terms to Know About Sake

Tokutei Meishoshu

Special Designation Sake. This accounts for the top 20% of sake production, including Junmai, Honjōzō, Ginjō + Daiginjō

Daiginjō

Rice has been milled down to less than 50% of its original size; the pinnacle of the sake brewer's craft. Delicate, complex + fruity

Ginjō

Rice that has been milled down to 60% of its original size + fermented at colder temperatures. Elegant, refined + aromatic

Junmai

Pure rice sake (no alcohol added); rice can be milled to any percentage (usually to 70%) so long as it is listed on the label. Full-bodied with pronounced acidity

Honjōzō-shu

Delicate + light with elegant flavours of banana + melon. Gold winner of the honjozo category at the 2014 Toronto International Sake Challenge

C$50.00

300ml

Hakkaisan Tokubetsu Honjōzō, Niigata, Japan

ultra clean + light, made with the pristine snowy waters that has made Niigata famous for the last decade

C$94.00

720ml

Junmai-shu

Rice can be milled to any percentage so long as it is listed on the label. Full-bodied with pronounced acidity

Izumi Junmai Nama Nama, Toronto, Canada

Unpasteurized; fresh, bold + fruity with hints of nuttiness. Izumi means spring water in Japanese, referring to the fresh Huntsville water used to make it

C$34.00

300ml

Rihaku 'Dance of Discovery' Junmai, Shimane, Japan

Herbal + earthy with banana bread aromas. Made with a local Shimane rice called Kannomai

C$48.00

300ml

Yoshi no Gawa 'Kome Dake no Sake' Junmai, Niigata, Japan

Full bodied + clean, with notes of passion fruit + citrus. Founded in 1548, Yoshi no Gawa is the oldest brewery in Niigata prefecture

C$55.00

300ml

Tōzai 'Living Jewel' Junmai, Kyoto, Japan

Elegant, full-bodied, with white grape + delicate fennel notes. Living Jewel is the nickname given to the brightly coloured koi fish in Japan

C$75.00

720ml

Otokoyama 'Man's Mountain' Tokubetsu Junmai, Hokkaido, Japan

Very dry + subtle, with pronounced minerality. 'Tokubetsu' means special, referring to the extra rice polished off the husk of each grain of rice

C$80.00

500ml

Dewazakura 'Dewanosato' Junmai, Yamagata, Japan

IWC 2016 winner. Made with local dewanosato rice, this versatile sake has green apple + spice notes with a rich + soft palate

C$85.00

720ml

Murai Family 'Tanrei' Junmai, Aomori, Japan

Crisp, dry + full-bodied. Ripe melon + cantaloupe notes

C$92.00

720ml

Yuki No Bosha 'Cabin in the Snow' Yamahai Junmai, Akita, Japan

Floral aromas with an earthy, rich + mellow palate of chestnuts + honey. Made using the old brewing process called 'yamahai'

C$95.00

720ml

Narutotai Tokubetsu Junmai Yamahai, Tokushima, Japan

this powerful sake is packed with savoury notes of earth, mushroom, soy and caramel

C$96.00

720ml

Yuho 'Rhythm of the Centuries' Kimoto Junmai, Ishikawa, Japan

Rich, earthy + savoury with notes of rice, cereal + mushroom. 'Yuho' has two meanings in Japanese: the first translates to 'happy rice'; the second refers to the many UFO sightings in the noto region of Ishikawa

C$115.00

720ml

Ginjō-shu

Rice that has been milled down to 60% of its original size. Elegant, refined + aromatic

Kikusui 'Fountain of Youth' Junmai Ginjō, Niigata, Japan

Subtle melon + banana aromas with a smooth, round palate. This is a perennial favourite at ki!

Elegant + mildly fruity with notes of apple, green melon + a clean finish. Made with only local ingredients, such as medium-hard water from Mount Tenzan + Saga rice strains

C$105.00

720ml

Meiri Shurui 'Fuku-Shogun' Junmai Ginjō, Ibaraki, Japan

Delicate aromas of melon + apple, with matching flavours. This brewery uses a well-known sake yeast strain, M310, that was discovered at the brewery. 'FukuShogun' mean Vice General in Japanese

C$108.00

720ml

Enter. Sake 'Silver' Junmai Ginjō, Aichi, Japan

Aromas of honeysuckle + floral notes of cherry blossoms with flavours of mango, Asian pear + honeydew melon on the palate. Made by Sekiya Shuzo, a brewery established in 1864 in the mountains bordering Nagano

Clean, complex with honeydew, licorice + lemon notes. Made with Kyoto's famous Fushimi mizu (soft, pure water from the Fushimi ward)

C$58.00

300ml

Okunomatsu Junmai Daiginjō, Fukushima, Japan

Vibrant aromas of apple, pear and pineapple. The brewery's 19th generation president is directly linked with the samurai!

C$72.00

500ml

Dassai '23' Junmai Daiginjō, Yamaguchi, Japan

Dassai is a cult sake brand in Japan known for only making premium Daiginjo sake. Using high quality Yamada Nishiki rice, polished down to 23% of its original size, this sake possesses a very elegant palate with layers of tropical fruit + cucumber aromas

this refreshing sake, infused with fresh yuzu (Japanese citrus fruit), is perfect as an aperitif or to cleanse your palate after a meal

C$85.00

720ml

Nanbu Bijin "Zen-Koji' Umeshu, Iwate, Japan

this is a high quality umeshu that balances the sake profile with the tart-sweet component of fresh Japanese plums

C$108.00

720ml

Honkaku Shochu

Shōchū is a Japanese distilled spirit that is typically distilled from barley (mugi), sweet potatoes (imo), buckwheat (soba), or rice (kome), but there are many other ingredients that can be used, like sake kasu, sesame seeds, chestnuts + shiso. Consequently, the profile will depend on the ingredients used. Shōchū can be enjoyed neat, on the rocks or heated and is also great in cocktails. Honkaku refers to single distilled shōchū, where the ingredients are allowed to express themselves in the beverage's overall profile

Notes of green tea + shiso with a distinct, refreshing yet sweet palate. Made by initially fermenting rice (like sake!) before adding fresh picked purple shiso leaves from Hokkaido. This is one of the most unique shochus you will ever try

C$12.00

1.5oz

Miyasaka Shuzo "Sumi 25" Kasutori Shōchū, Nagano Japan

Elegant and faintly reminiscent of sake. Made from the lees (rice sediment) of freshly pressed sake. This is a rare find from one of Japan's most esteemed sake breweries

C$13.00

1.5oz

Komaki Jozo "Ikkomen" Sweet Potato Shochu, Kagoshima Japan

Spicy + subtly sweet with savoury aromas of roasted sweet potatos. Distilled in small batches + made with sweet potato koji, the flavours are powerful + unrelenting with hints of pepper and cinnamon on the finish

C$13.00

1.5oz

Fushigiya Barley Shōchū, Oita Japan

Highlighting its toasted barley characteristics, the Fushigiya echoes the qualities and aromas found in whisky. The unique finish of toasted granola is worth taking a chance on this!

C$15.00

1.5oz

Jinmatsu "Amami Kokuto" Black Sugarcane Shōchū, Amami Islands Japan

Produced from the special black cane sugar from the legendary Amami Islands of Japan. This single distilled shochu is aged in sherry casks resulting in a complex, deep and rich flavour

C$16.00

1.5oz

Kuroki Honten "100 Years of Solitude" Barley Shōchū, Miyazaki Japan

This rare shochu is brewed with carefully selected ingredients, is single pot-distilled + undergoes minimal filtration to capture all of the flavours from the barley. After 3-5 years of maturation in oak barrels, the colour is amber with great depth, complexity + a touch of oak seasoning

This brand of quality top-fermented ales, made using traditional sake brewing techniques, are produced by Kiuchi Brewery. Availability is limited on these unique beers. Please ask your server for our current selection

Ontario Craft

C$7.50

Steamwhistle, Pilsner

C$7.50

Muskoka 'Mad Tom', IPA

C$10.00

Nickelbrook 'Cause & Effect', Blonde Ale

Beau's 'Lug-Tread', Lagered Ale

C$12.00

600ml

Sake Sommelier's Picks

In our pursuit of seeking out new and outstanding sake, these in particular have stood out for your enjoyment

Although Kiyashou brewery was established two hundred years ago, their 'Jikon' brand was only established in the last two decades to merge the traditional techniques practiced at the brewery with recent innovations to push the envelope of their premium sake. All of the Jikon sake are made with the brewery's proprietary yeasts which ferment at low temperatures, allowing incredible flavour intensity to develop. This Junmai Ginjo is made with 100% Senbon Nishiki rice milled to 55% of its original size and the fresh spring water from the nearby Nabari river. This highly sought after sake is has elegant aromas of melon and fuji apple and a delicate palate. It's a cult sake that is a huge crowd pleaser!

From the venerable Okunomatsu brewery still run by a Samurai-class family this seasonal product is available in limited quantities. This Hiyaoroshi sake is brewed in winter and then aged in summer storage to give its flavour enhanced maturity and flavour intensity. The Akita Komachi rice for this sake is milled to 60% of its original size before undergoing a very long fermentation. This is the perfect sake with izakaya fair and oshinko pickles!